Preheat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil, wrapping it at least 3-4 times so that the bottom and sides are covered, ensuring all seams are covered.
Graham Crumb Crust: In a medium bowl, stir together the crumbs and sugar. Then stir in the melted butter until it feels like wet sand. Pour the mixture into the springform pan, pressing it down into the base and up the sides of the pan to about 1/2 to 2/3 up the sides. Bake in the preheated oven for 10 minutes. Remove from the oven, keeping the oven turned on.
Cheesecake Filling: In a very large bowl, beat together the cream cheese and sugar until smooth. Turn off the mixer and scrape down the sides and bottom of the bowl as needed. Mix in the lemon juice and cornstarch, followed by the sour cream. With the mixer on low, beat in the eggs one at a time until just combined. Stop mixing as soon as the eggs are incorporated.
Baking & Cooling the Cheesecake: Place the springform pan (still wrapped in foil) in the middle of a large roasting pan. Pour the cheesecake batter into the pan and smooth the top. Pour hot water into the roasting pan to about 1 inch (2 cm) of water. Place the whole thing in the oven and bake for about 50-65 minutes, or until the cheesecake looks just set on top (except for perhaps in the very middle). If you give the pan a gentle nudge, the cheesecake should still wobble like jello but shouldn’t wobble like a liquid. Remove the roasting pan from the oven. Gently trace around the sides of the pan using a thin, sharp knife to ensure that the crust doesn’t stick to the pan. Let the cheesecake cool in the roasting pan until it reaches room temperature (about 1-2 hours). Take the springform pan (with the cheesecake inside) out of the roasting pan. Cover the cheesecake (still in the springform pan) with aluminum foil and refrigerate for 6 hours for the cheesecake to set.
Strawberry Topping: Core the strawberries and slice them into thick slices or quarters. Place the strawberries, sugar, and lemon juice in a medium saucepan and bring to a gentle boil with stirring over low-medium heat. Add the cornstarch and water to a small bowl or cup to dissolve the cornstarch. Add the cornstarch mixture to the gently boiling strawberries and stir for about 3-5 minutes, or until the juices of the strawberries come out and the liquid starts to thicken.
Serving: Remove the cheesecake from the fridge. Gently trace around the outside edges of the pan with a sharp knife again, and unclamp the outer ring of the springform pan. Carefully spoon the strawberry topping on top of the cheesecake, or optionally, top each slice of cheesecake after cutting. Slice with a sharp knife, ensuring that you go all the way through the crust.